Right — I’ll admit it. When someone first told me you could make Pavlova in a slow cooker, I laughed. Like, properly laughed. I imagined a soggy mess with the texture of a wet marshmallow and the heartbreak of failed baking attempts past. But then, curiosity (and a slightly too-full egg carton) got the better of me. One rainy Saturday later, I was standing over the slow cooker, holding my breath… and it worked. It more than worked. It was crisp on the outside, cloud-soft in the middle, and absolutely begging to be topped with whipped cream and fruit and eaten straight out the tin.
There’s something charmingly rebellious about using a slow cooker for a dessert that’s usually a bit… fussy. And yet, here it is — totally doable, no cracked oven door, no swearing at collapsed meringues. Just a gentle, slow cook, a bit of patience, and a very smug smile when people ask how you pulled it off.
Why You’ll Love It
- No oven drama — no worrying about hot spots or sudden drops
- Hands-off baking at its finest — just mix, pour, and leave it
- Stays marshmallowy in the middle with that perfect crunch outside
- Naturally gluten-free and simple as anything
- A blank canvas — dress it up with fruit, curds, or whipped cream galore
- It’s weirdly impressive… and no one will guess it came from a slow cooker
Ingredients
- 6 eggs, separated
- 1¼ cups caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
How to Make It
Whip those whites:
Start with a super clean, dry bowl — any grease ruins everything. Beat the egg whites until they form soft peaks. You want them to hold their shape but still look silky.
Sugar, slow and steady:
Add your sugar one tablespoon at a time — slowly, like you’re romancing it. Keep beating between each spoonful. It should end up glossy and thick. You’ll know it’s right when you can rub it between your fingers and it feels smooth (no gritty bits).
Fold in the extras:
Once the sugar’s all in and you’ve got stiff peaks, gently fold in the cornflour, vinegar, and vanilla. Don’t overmix — just enough to bring it together. This is what gives you that soft, marshmallowy middle.
Set up your slow cooker nest:
Line your slow cooker bowl with baking paper — sides too. Pour in your meringue mix and smooth the top just a little. Pop a clean tea towel under the lid (it soaks up steam so it doesn’t drip onto your Pav). Lid on.
Let it cook slow and low:
Set it on low and let it cook for 1 to 1½ hours. It won’t go golden — that’s normal. Resist the urge to peek (I know, it’s hard). Just trust the process.
Cool it sloooow:
Turn the slow cooker off, crack the lid just slightly, and let the Pavlova cool completely inside. Rushing it makes it collapse or crack. I usually just walk away and come back hours later.
Top and devour:
Carefully lift it out (baking paper helps here), plop it on a plate, and load it up — whipped cream, berries, kiwis, passionfruit… or whatever’s hanging around in your fridge.
Common Mistakes and How to Dodge Them
Why’s my Pavlova grainy?
You probably added sugar too fast. Take your time — slow sugar makes smooth meringue.
It cracked! What did I do?!
Likely cooled too fast or cooked too long. Try keeping the lid on and cooling slowly with it cracked slightly.
It’s too soft and didn’t hold shape.
Might’ve been undercooked or under-whipped. Make sure you’ve got stiff, glossy peaks before baking.
Is it supposed to brown?
Nope — not in the slow cooker. It stays pale. If it’s browning, it’s likely overcooking or your slow cooker runs hot.
Storage and Reheating
Room temp: Store leftovers in an airtight container. It’s best eaten the same day, but it’ll hold up for 1–2 days if your house isn’t humid.
Fridge: Honestly? Avoid it. Fridges make Pavlova soggy.
Freezer: Nah. It’ll just cry and go limp.
Reheating: Don’t. This isn’t that kind of dessert. It’s a serve-and-savor sort of deal.
Frequently Asked Questions
Can I make it ahead of time?
Yes, sort of. You can make it the night before — just let it cool completely in the slow cooker and store it in a cool, dry place until you’re ready to top it.
Can I halve the recipe?
Yep, just use a smaller slow cooker or shape the mix into a mini round. Reduce the cook time a bit too — start checking after 45 mins.
What’s the tea towel for?
It catches steam so you don’t get drips landing on your delicate meringue. Crucial step — don’t skip it.
Can I use brown sugar instead?
You can… but the flavour and colour will change. It’ll be more caramel-y and denser — still tasty, but different.
Nutrition Facts (Per Serving):
- Calories: 210
- Fat: 9g (mostly from the cream you’ll add later)
- Carbs: 32g
- Sugar: 29g
- Protein: 4g
- Sodium: 32mg
Try More Recipes:
Slow Cooker Pavlova Recipe
Description
A crisp-on-the-outside, marshmallow-soft Pavlova baked low and slow in the slow cooker — topped with cream and fruit for a showstopping dessert.
Ingredients
Instructions
- Beat egg whites until soft peaks form.
- Slowly add sugar while beating to stiff, glossy peaks.
- Gently fold in cornflour, vinegar, and vanilla.
- Pour into lined slow cooker, place tea towel under lid.
- Cook on low for 1 to 1½ hours.
- Cool completely in cooker with lid cracked open.
- Serve topped with whipped cream and fruit.
Notes
- Use room temp eggs for better volume.
- Always add sugar slowly — too fast = grainy meringue.
- Don’t skip the tea towel trick — it prevents soggy tops.
- Let it cool completely in the slow cooker to avoid cracks.